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Laughing Spatula / Recipe Index / Salad / Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

By Kathi & Rachel

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This Crunchy, Easy, Fresh Mediterranean Chickpea Salad is packed with protein.  It makes a big bowl of healthy salad that is as easy as chopping up veggies and tossing them in a bowl.  The Lemon Dijon Dressing takes two minutes.  Perfect for meal prep all week long!

Mediterranean Chickpea Salad with a drizzle of lemon dressing

Why chickpeas are a protein packed power house –

  • Chickpeas, also known as Garbanzo Beans are a Mediterranean staple and for good reason.  One cup of Chickpeas packs around 15 grams of protein.  They are also high in fiber and keep you full longer.  Tossed with all the fresh veggies you love, this salad will quickly become one of your favorites!

Ingredients for Chickpea Salad –

  • Chickpeas – we used canned, low sodium.
  • Cucumbers
  • Red Bell Pepper
  • Cherry Tomatoes
  • Parsley
  • Feta Cheese
  • Red Onion
  • For the Simple Lemon Vinaigrette – olive oil, lemon, dijon, garlic, salt and pepper.

Ingredients for Chickpea Salad

How to make Mediterranean Chickpea Salad –

Start by whisking up the simple Lemon Dijon Vinaigrette.  This freshly made  dressing makes a great light and tangy vinaigrette or marinade.  We keep a bottle in the refrigerator at all times!

Olive oil, lemon juice, dijon mustard, garlic and salt and pepper.  Shake it up in a jar or whisk it up in a bowl.  Add a bit of herbs like oregano or thyme if you like.

Greek Vinaigrette in a jar.

Next, chop up all the veggies – cucumber, tomato, red pepper, onion and more.  Clean out the refrigerator with this healthy protein packed salad.

Toss into a bowl with the chickpeas and feta. Pour on the vinaigrette.

NOTE: We don’t usually use all the dressing, simply toss to your taste.

how to dress a chickpea salad

What other ingredients can I use for this salad –

  • Kalamata olives.
  • Chopped fresh broccoli or cauliflower, spinach and kale.
  • Diced carrots and celery.
  • Top with a protein like cooked chicken or shrimp.
  • Serve over couscous or brown rice.

What we love about this Mediterranean Chickpea Salad Recipe –

  • Versatile – so many ways to make this salad.
  • High in Protein – packs 15 grams per cup.
  • Healthy and shelf stable for great meal prep.  This salad will last up to 5 days in the refrigerator.
  • Makes a great addition to any meal as a side dish.
  • Perfect for picnics, BBQ’s and parties.

High Protein Vegetarian Salad in a bowl

More fresh salads we think you will love –

  • Fresh Broccoli Salad – crunchy broccoli, cranberries and feta.
  • Cauliflower Potato Salad – you’ll love the lightened up flavor of this unique vegetable salad.
  • Veggie Pasta Salad – fresh and simple with tons of crunch!
  • Mediterranean Couscous Salad – my favorite salad because it doesn’t tast like salad!

Let’s EAT!

Kathi and Rachel

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

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Mediterranean Chickpea Salad with a drizzle of lemon dressing

Mediterranean Chickpea Salad

Fresh and protein packed crunchy salad. Easy to make with a simple Lemon Dijon Vinaigrette.
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Prep Time: 20 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 20 minutes minutes
Servings: 8 servings
Author: Kathi & Rachel

Ingredients

  • 2 15 ounce cans chickpeas - drained and rinsed - also known as garbanzo beans
  • 2 english cucumbers diced
  • 1 red bell pepper diced
  • 2 cups cherry tomatoes halved
  • 1/4 cup purple onion diced
  • 6 ounces feta cheese crumbled
  • 1/3 cup fresh parsley chopped

Lemon DIjon Vinaigrette

  • 1 large garlic clove minced
  • 1 large lemon juiced
  • 3 tablespoons dijon mustard
  • 3/4 cup light olive oil
  • 1/4 cup vinegar white or apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Mix all the vinaigrette ingredients in a small jar or whisk in a bowl. Set aside.
  • Drain and rinse the chickpeas. Add to a large bowl.
  • Add the chopped vegetables along with the crumbled feta to the chickpeas.
  • Add the Vinaigrette to your taste reserving any remaining dressing and storing in the refrigerator . Taste for seasoning.
  • This salad will keep in the refrigerator for up to 5 days.

Nutrition

Serving: 8about one cup | Calories: 212kcal | Carbohydrates: 34g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.001g | Sodium: 216mg | Potassium: 268mg | Fiber: 2g | Sugar: 3g | Vitamin A: 920IU | Vitamin C: 41mg | Calcium: 29mg | Iron: 1mg
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Filed Under: Fast and Fresh, Gluten Free, Healthy Recipes, Most Popular Recipes, Salad, Vegetables, Vegetarian

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